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Similar Apple strudel, Kolach, Puff pastry, Streusel, Roulade | ||
Binging with babish strudel from inglourious basterds
A strudel (/ˈstruːdəl/, [ˈʃtʁuːdəl]) is a type of layered pastry with a filling that is usually sweet. It became popular in the 18th century through the Habsburg Empire. Strudel is Austrian cuisine.
Contents
- Binging with babish strudel from inglourious basterds
- A flakey apple cinnamon strudel everyday food with sarah carey
- Etymology
- Pastry
- Apples
- References
The oldest strudel recipes (a Millirahmstrudel and a turnip strudel) are from 1696, in a handwritten cookbook at the Vienna City Library (formerly Wiener Stadtbibliothek). The pastry descends from similar Near Eastern pastries (see baklava and Turkish cuisine).
A flakey apple cinnamon strudel everyday food with sarah carey
Etymology
Strudel is an English loanword from German. The word derives from the German word Strudel, which in Middle High German literally means "whirlpool" or "eddy".
In Hungary, it is known as rétes, in Croatia as štrudel, štrudla or savijača, in Bosnia and Herzegovina and Serbia as štrudla or savijača, in Slovenia as štrudelj or zavitek, in the Czech Republic as závin or štrúdl, in Poland sztrucla or strucla and Romania as ștrudel, and in Slovakia as štrúdľa or závin.
Pastry
The best-known strudels are Apfelstrudel (German for apple strudel) and Topfenstrudel (with sweet soft quark cheese, in Austrian German Topfen), followed by the Millirahmstrudel (Milk-cream strudel, Milchrahmstrudel). Other strudel types include sour cherry (Weichselstrudel), sweet cherry, nut filled (Nussstrudel), Apricot Strudel, Plum Strudel, poppy seed strudel (Mohnstrudel), and raisin strudel. There are also savoury strudels incorporating spinach, cabbage, pumpkin, and sauerkraut, and versions containing meat fillings like the Lungenstrudel or Fleischstrudel.
Traditional Hungarian, Austrian, and Czech strudel pastry is different from strudels elsewhere, which are often made from puff pastry. The traditional strudel pastry dough is very elastic. It is made from flour with a high gluten content, water, oil and salt, with no sugar added. The dough is worked vigorously, rested, and then rolled out and stretched by hand very thinly with the help of a clean linen tea towel or kitchen paper. Purists say that it should be so thin that you can read a newspaper through it. A legend has it that the Austrian Emperor's perfectionist cook decreed that it should be possible to read a love letter through it. The thin dough is laid out on a tea towel, and the filling is spread on it. The dough with the filling on top is rolled up carefully with the help of the tea towel and baked in the oven.
Apples
Regional apple varieties prevail with choice based on firm to semi-firm texture once baked and tasting notes certainly acidic and also carrying the apple flavor. Varieties include Belle de Boskoop, Stayman Winesap, Gravenstein, Newtown Pippin, Bramley's Seedling, Karmijn de Sonneville, Zabergau Reinette, Yellow Transparent, Calville Blanc, Granny Smith, Glockenapfel, Jonagold, Jonathan, Northern Spy, and Rhode Island Greening.